A piece of aluminum foil is placed over the opening of a 125mL flask and fastened with a rubber bandIt is then placed on a balance and found to have a mass of 75.713 gThe foil is temporarily removed and 10.0 mL of a volatile liquid is added to itThe foil is refastened to the flask and a small hole is made in the aluminum foilThe flask is placed into a 100°C water bathAfter 15 minutes the flask is removed from the bath and allowed to coolAfter drying the flask, it is reweighed and found to have a mass of 76.023 gThe foil is removed and condensed liquid in the flask is disposed of in the waste containerThe flask is then filled completely with water and found to have a total volume of 132 mLIf the atmospheric pressure in the lab is 1.00 atm, what is the molar mass of the compound?
The details of this experiment are not clearSupposing all of the added volatile liquid was vaporized while it was in the water bath, and supposing the 10 mL of added liquid was sufficient to provide enough vapor to occupy the flask completely, and supposing all of the remaining vapor condensed when it was cooled after the water bath: PV nRT n PV / RT (1.00 atm) x (0.132 L) / ((0.08205746 L?atm/K?mol) x (100 + 273 K)) 0.0043127 mol of volatile vapor mass of volatile vapor: 76.023 g - 75.713 g 0.310 g molar mass (0.310 g) / (0.0043127 mol) 71.9 g/mol
1: just take any white fish (tilapia f.i.) and fry it in a little olive oilSalt and pepper will do for seasoning, but anything goesTry thyme and lime! Shrimp can also be fried this way: great with chilly peppers 2: Put it in a stew as you would meat, only it needs far less cooking time3: take aluminium foil, fill it with a whole or parts of white fishAdd lemon grass (or slices of lemon or lime), herbs pepper, garlic and add olive oilFold close so no juices can come outIn a hot oven for about 15-20 minutes and voila: finished and very healthy! Salmon can also be cooked this way, adjust the herbsIf you still dont know what fish to buy: ask in a good store, they'll gladly tell youIn my experience, when you ask for or about any kind of fish, they'll give you advice even on how to cook it.
This is a delicious way to cook fish, especially for those who don't really like fish, like my husbandGet a thick piece or chunk of any type of fish, fresh or frozen, (white fish works best) put in baking dishSpread a generous amount of low fat mayo on topSprinkle lemon juice on thisThen sprinkle with about a half inch of fine bread crumbsBake for about 30 minat 350, until the bread crumbs brown nicelyThe fish is moist and delicious!!
I'm used to eating my fish steamedAnd I believe steam fish is the healthiestAny fish with white meat is good for steaming.(no salmon please.too oily for steaming, the oil taste is horrible.good for grill and bake only) I simply season the (the fresher the better) fish with salt for a few hours, do a few cuts on both sides of the fish (to cook evenly), place on a plate, put shredded or sliced ginger (important!!) on top of fish, dress with tomato, chilli, mushrooms, or anything with a sour tasteSteam over boiling water for 5-30mins (depending on size of fish)Or you can stop the heat when the eyes pop outAdd some soy sauce if you want it saltier.
There are different kinds of fishOften, people decide based on how fatty a fish is, how fishy a fish tastes (salmon is high on the fishy taste scale), and mercury levelsFor nonfish eaters, it's good to start with something that has the same texture as other meats, like swordfish, tuna, or salmonOr, you can try the less fishy tasting ones like trout, sole, and halibutYou can grill them, fry them, roast them, steam them, whateverGo wild.
